Lifestyles

Produce picks: Apples in winter

By Michael Marks

For the Mercury News

Posted:
02/27/2013 01:35:38 PM PST

Updated:
02/27/2013 03:37:22 PM PST

(dj)

Ever wonder why the apple trees in your backyard only produce a few months of the year, but the market has sweet, juicy apples year-round? Those apples were picked in September, but they're as crunchy today as when they were picked.

It's controlled-atmosphere storage that allows us to have crispy, sweet apples 365 days a year. In the 1950s, apple growers and scientists theorized that if they could put an apple to sleep by slowing its breathing, so to speak, it would hold longer in storage. They dropped the storage room temperatures to near-freezing levels, then tweaked the humidity, oxygen and carbon dioxide levels for each variety of apple. It's taken growers half a century to perfect the art of apple storage.

Now when growers harvest their apple crop, they put their very best quality apples into controlled-atmosphere storage. The rest are put into common storage, which is basically a big refrigerator. Those are the apples we buy from September through January. Then they begin cracking the controlled-atmosphere doors and sending those apples to market. Once an apple emerges from controlled-atmosphere storage, it will ripen eight times faster, which is why it's critical to store your apples properly so they don't turn mealy. At this time of year, be wary of nonrefrigerated apple displays. You want your apples ice cold, sweet and juicy.

Michael Marks is the marketing manager for FreshPoint.

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In the Bins

RadicchioOxnard, Mexico$1.89 to $1.99 per poundTips: For the freshest radicchio, look for the larger heads with darker magenta coloring.

Honey tangerinesFlorida$1.99 to $2.49 per poundTips: These tangerines may look uglier than their cousins -- and they have seeds -- but they are one of the sweetest, juiciest tangerines you will ever eat.KiwiCalifornia, Italy$1.69 to $1.99 per poundTips: The kiwi in the markets right now are some of the best of this season.

Russet potatoesWashington, Idaho59 to 79 cents per poundTips: You may notice a few cracks, especially on the ends of your spuds. They are called "storage cracks" or "pressure cracks." They don't affect the quality of your spud, just the appearance.